Lemon Chiffon Cake
  • 3 eggs at room temperature, separated
  • ½ cups sugar
  • 1½  cups cake flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup oil
  • ½  cup milk
  • juice and zest from one lemon
  • 1 teaspoon vanilla
  1. Preheat oven to 325. DO NOT GREASE BAKING PAN
  2. Combine all dry ingredients in a bowl and then set aside.
  3. In a small bowl stir ¼ cup sugar and lemon zest to combine.
  4. Place egg yolks, sugar and zest into a bowl and whisk to combine, until mixture is thick and pale in color. About 2 minutes
  5. Add lemon juice, oil, milk, and vanilla, to egg and sugar mixture. Stir to fully combine.
  6. Add dry ingredients to wet ingredients and stir to combine and until batter is smooth.
  7. Place egg whites into the bowl of a standing mixer and add a pinch of salt. Beat egg whites on medium high speed for about 2 minutes – whites should begin to foam.
  8. Begin slowly adding your remaining ¼ cup of sugar, about a table spoon at a time. Once all the sugar has been added continue mixing until you have medium stiff peaks. Total mixing time can take between 5-10 minutes. Egg whites should be glossy.
  9. Add one third of egg whites to your batter and stir to combine.
  10. Add remaining egg whites and gently fold into batter until fully incorporated.
  11. Pour batter into UNGREASED baking pan – angel food pan or springform pan.
  12. Bake in preheated oven for 40-45 minutes or until toothpick inserted into cake comes out clean and cake is springy to the touch.
  13. Remove from oven and turn cake pan upside down to cool completely - at least 30 minutes
  14. Run knife along edges, bottom and center of baking pan to release cake.
  15. Serve and enjoy!
Recipe by Borrowed Delights at http://borroweddelights.com/lemon-chiffon-cake/